JUBILEE CELEBRATION CAKE
11th May 2022
Category
Classical & MKD Recipes
Fat: 229.81g Protein: 85.00g CHO: 33.86g Kcal: 2,544 MKD 33.86g CHO TOTAL 2.82g CHO PER PORTION
Notes
Mo’s tip: You may have some fondant trimmings left which can be useful for
decorating.
I used cardboard jubilee decorations and bling ribbon from Amazon, but it is
widely available.
If you can only find pink and white marshmallows, use as many white as you can, however being a bit pink is not a problem. I had to use 4 pieces of pink in mine but as you can see it is very pale.
I sprayed with silver edible glitter to finish.
You will get 12 good slices.
This divides into 12 slices. Each slice gives: 19.15g fat / 7.00g protein / 2.82g CHO
Ingredients
- 45g Raspberries
- 212g Eggs
- 35g Blueberries
- 19g Vegetable fat - TREX
- 108g Butter
- 180g Almond flour flurry – HOLLAND & BARRETT
- 60g Ultra fine fiberflour – LONJEVITRY FOODS
- 150g Sugar free white marshmallows
- 36g TRUVIA granules or a granular sweetener of your choice
- 150g Icing sweetener – I used PURESWEET but SUKRIN MELIS or one of your own choice can be used, but it must be powdered icing
- You will also need 4g of BARKAT baking powder, 8g of vanilla extract plus a few extra drops.
Instructions
- First make the fondant icing: - this is best done the day before.
- Melt the marshmallows with the Trex, don’t get it too hot!, I did short bursts in the microwave, stirring in between. Add 8g of vanilla extract and then the ICING sweetener, it will be sticky until it cools.
- Wrap it in clingfilm and leave at ROOM temperature until it sets.
- Next day make the cake:
- Pre heat oven to 180c / fan 160c / gas 5.
- Cut the raspberries in half, you may need to cut the blueberries if they are a bit big.
- Prepare a 6 inch / 15cm round cake tin, grease it and line with parchment paper.
- Mix together the ground almonds and ultra fine fiberflour with the barkat.
- Beat the butter with the granular sweetener until light and fluffy.
- Whisk the eggs with a few drops of vanilla extract, gradually add the egg to the butter beating it well. An electric mixer helps.
- Fold the flour mixture into the butter mixture and combine well. If it seems a bit stiff then add a few drops of water, but no more than 25mls.
- Fold in the fruit as gently as possible, making sure it is as evenly distributed as possible.
- Place the mixture in the cake tin, smooth over the top and bake for approximately 45 minutes until risen and firm, leave in the tin for 5 minutes before turning out onto a wire rack.
- When it is completely cold cover with the fondant and decorate as preferred.
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